Classic Ukrainian Borsch
August 10, 2016
Recipe from Natasha's Kitchen
- Prep: 20 mins
- Cook: 1 hr 40 mins
- Yields: 10-12 Bowls
1Fill a large soup pot with 10 cups of water and add 2 to 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water!
2Slice 3 potatoes, add into the same water and boil 15-20 minutes.
3Grate both carrots and dice one onion. Add 4 tbsp of cooking oil to the skillet and sauté vegetables until they are soft ( 7-10 minutes). Stir in ketchup when they are almost done cooking.
4Thinly shred half a cabbage and add it to the pot when potatoes are half way done.
5Peel and slice the beets into match sticks and add them back to the pot.
6Add 6 cups chicken broth, along with lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
7Add sautéed carrots and onion to the pot along with chopped dill.
8Cook another 5-10 minutes until the cabbage is done.
9Serve with a dollop of sour cream or mayonnaise.
2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 tbsp of cooking oil
1 medium onion, finely chopped
2 carrots, grated
½ head of cabbage, thinly chopped
1 can kidney beans with their juice
2 bay leaves
10 cups water
6 cups chicken broth
5 tbsp ketchup
4 tbsp lemon juice
¼ tsp freshly ground pepper
1 tbsp chopped dill
Sour cream or mayonnaise (optional)